For the dressing

Method

To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.

Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don’t stick. Set aside.

Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.

Recipe Tip

Try Tofu

Also known as bean curd, it’s high in protein,
low in fat and calories, and free from
cholesterol. Available in most supermarkets,
tofu is made by soaking dried soy beans in
water, then they’re crushed, the ‘milk’ is
separated off and a coagulant is added so
the mixture separates into curds and whey
– a bit like making cheese. Tofu is a staple in Japanese cooking, where it is used in salads, noodle dishes and soups, as well as deep-fried.

is it me or are there instructions missing? What was I supposed to do with the tofu?
Im afraid I lost track in step 3 and had to ad lib a bit. In saying that it was really tasty and I would certainly make it again!

bigredpaws

10th Dec, 2008

4.05

This recipe didn't really make a lot of sense and could probably have been written better. i.e. it calls for 6tbs of soy sauce but when do you add them?
I fudged around a bit and managed to make something similar. The lemongrass infusion is very very tasty and will become a summer staple

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